Friday, April 24, 2009

On the Side: Potatoes with Thyme

Last night, my partner and I went to see country singer, Junior Brown, perform at Wolftrap for the Performing Arts in Vienna, Virginia. I bought my partner tickets to this concert for his 43rd birthday, which we celebrated this past Monday, April 20.

I decided to whip up something fairly quick and easy for dinner last night before we headed off to the concert. (I worked from home yesterday.) My partner said he was in the mood for potatoes "or something like that." So, I took off to the grocery store in the afternoon and bought 2 lbs of red potatoes, a small package of fresh thyme, a package of hamburger buns, and 1 large tomato.

For the main course, I made (actually, assembled) hamburgers using Morningstar Farms garden burgers I had in my freezer. For a side dish, I roasted some red potatoes (cut into quarter slices), which I had tossed in extra virgin olive oil (2-3 tablespoons), fresh thyme leaves (about 2 tablespoons), and some salt (about 1 teaspoon) and freshly ground pepper (about 1/2 teaspoon).

I roasted the potatoes uncovered on a baking sheet for 45 minutes in a 425 degree oven. (I stirred the potatoes every 10 minutes or so.)

About Me

I am a labor lawyer practicing in Washington, D.C. I was born in Tokyo and have lived in San Diego, Los Angeles, Boston, and, most recently, Alexandria City, Virginia, where I reside with my partner of 7 years and our 2 perfect chihuahuas. I have been a vegetarian since 2007.